Meat processing



April 6, 1965 T. w. ALBERTS MEAT PROCESSING 3 Sheets-Sheet 1 Filed Sept.l5, 1961 224.-. DJOI BYMQ /Jv-pu ATTORNEY April 6, 1965 1'. w. ALBER-rs3,177,080

MEAT PROCESSING Filed Sept. l5. 1961 n f 3 Sheets-Sheet 2 FIG. 2.

INVENTOR, THOMAS W. ALBERTS www (im ATTORNEY pl 6, 1965 T. w. ALBER-rs3,177,080

MEAT PROCESSING Filed Sept. 15, 1961 3 Sheets-Sheet 5 FIG. 4.

INVENTOR. THOMAS W. ALBERTS ATTORNEY United States Patent C,

3,177,080 MEAT PRGCESSING Thomas WyAlberts, Philadelphia, Pa., assignerto Pennsalt Chemicals Corporation, a corporation of Pennsylvania FiledSept. 15, 1961, Ser. No. 138,304 2 Claims. (Cl. 99-108) This inventionrelates to processingmeat. More specically this invention relates totherproduction of a partially defatted chopped meat having a controlledfat content irrespective of the fat content of the primal cuts used asraw material for the process.

The invention deals primarily with the' separation of fat from meatWithout raising the temperature of the meat suciently to coagulate theprotein therein. The meat, therefore, though partly defatted remainsuncooked, and because it can be used in either cooked or uncookedproducts its usefulness and saleability are unimpaired.

In the manufacture of composite meat products including, for instance,sausage and various canned ham products, the quality of the finalcommodity is controlled to a large extent by the quality of theingredients as well las the ratio of their presence. For instance, inthe production of frankfurters, the quality of sausage emulsion has muchinfluence onl the texture, taste and appearance of the product.l Inturn, the quality of the sausage emulsion will depend on the quality ofthe raw materials and their processing. Especially influencing is thefat content or level of the sausage emulsion. While for each sausageproduct maximum fat content is established by law, many producers preferto reduce the fat content below the allowable maximum to produce acommodity having more desirable characteristics. At the same timeeconomic pressures on the meatV processor demand that the fat content beabove a certain lower limit. In any case, each processor requires asubstantially constant fat content in his various products. Hence therevis requirement for means by which the ffat level of the sausageemulsion, for instance, can be accurately predetermined and controlled.

Moreover, additional demand for means by which the fat llevel of aningredient may be controlled and predetermined stems from the varyingfat level requirements from product to product. For instance, the fatcontent of the sausage emulsion used in making frankfurters may rangebetween 19 and 36%, while for other sausage emulsion products fatcontents as high as 50% are permissible. Hence asV the producer switchesin production from one product to another `as he frequently may, controlof the fat level in the emulsion is essential.

In the past uniformity of the fat content and control thereover has beenleft to the hit-or-miss type per-formance of a manual Worker called atrimmer who, receiving assorted primal cuts taken from the carcass,carefully trims from the cuts and diverts to a separa-te renderingoperation lfatty portions which would be in his estimation cause thechopped meat product to exceed the desired fat content. The primal cutshave been 20% to 85% fat. The amount of fat to be trimmed olf the primalcuts has demanded considerable judgment on the part of the trimmer as ithas depended on the condition and size of the animal, the type ofanimal, and other factors. After trimming the cut, the trimmer hasintroduced the cut tothe process. The rfat level content of the processproduct has periodically'been checked, for instance, daily, to determinethe performance of the trimmer. But for the vmost part the processor hasdepended solely on the'unchecked discretion of this manual Worker forthe quality of the product. Because he has become a key figure in thepacking plant, the ltrimmer has demanded and re ceived a wage perhapsdouble the wage of the average packing house worker.

autres Fatented Apr. 6, 19565 ice g ditional 5 to 10 F. and isintroduced to -a centrifuge.

In the centrifuge the protein solids and melted fat are to an extentseparated and separately discharge. The melted fat is additionallyprocessed. While the'present invention deals with the processing of meatas opposed to fat tissue, some of its steps arel to some deg-reecomparable to those of the Downing process, and this invention may beregarded as an improvement thereover.

It is, therefore, an object of this invention to provide a process bywhich meat may without being cooked be partially denuded of its fatcontent to present `a chopped meat of accurately controlled-fat content.

It is a further object of this invention to provide an apparatus bywhich the separation of melted fat from meat may be controlled toprovide a product having predetermined and uniform fat content.

Other objects and features of the invention will be understood fromreference to the following specification including the accompanyingdrawings in which:

FIGURE 1 is a iiow sheet diagrammatically illustrating the new process;

FIGURE 2 is a sectional view of a centrifuge useful in carrying out theprocess;

FIGURE 3 is an enlarged sectional view of a portion of the drivemechanism of the centrifuge; and

FIGURE 4 is a schematic diagram illustrating a speed control circuitsuitable for use in accordance with the process and the apparatusembodying the invention.

Briefly, in a process for producing a partly defatted chopped meatproduct, the invention involves the steps of heating and comminutingmeat to bring it to a temperature in the range of about F. to about 120F. at which temperature a portion of the fat in the meat has melted;introducing the heated and comminuted meat along with its melted fat toa zone of centrifugation of controllable separating effectiveness;permitting separate discharge from the zone of substantially separatedmelted fat and centrifuged mea-t containing some fat; measuring the fatcontent of the centrifuged meat;Y and controlling the separatingeffectiveness of the zone to maintain the fat content of the centrifugedmeat within desired limits.

Referring to the drawings, FIGURE 1 illustrates a typical flow diagramfor the process and indicates that primal cuts are introduced to agrinder tofcomrnence the processing. The word prima as used hereinindicates original or rst `and designates those cuts taken from thecarcass of the animal and fed in whole untrimrned state into theprocess. Distinguished therefrom are the trimmed cuts or `trimmed primalcuts delivered by a trimmer into a chopped meat process of the priorart.

The grinder, designated 10, may be any device for grinding the meat atany desired temperature substantially below protein coagulatingtemperatures, that is, whether chillcd warm, or at room temperature.Preferably the grinding or other comminuting is such that the averageparticle size is below 3A, such as between 1/32" and 3A. The ground meatis delivered to the tank 11 provided with an agitator indicated at 12.The tank 11 is also provided with means for temperaturecontrol of themeat. Any desired means may be employed for the purpose, and indirecttemperature control of the meat in the tank 11 is preferred, such as bythe usey of a heating coil or'a jacket into which steam or hot Water maybe introduced to bringmeat in the-.tank 11.

As indicated `above .the raw meat ground by the grinder 11E lows to tank11 with its protein in uncoagulated conl dition, and 'is brought thereinto a .temperature suliiciently highto melt some of the tats therein.This temperature rarely exceeds 115 F., 95 yto 1p1-5 F. being a degreeof uniformity of temperature throughout the 11 to Vthe commin'utor ormincer 13. The comminutori further reduces the'particle-,size of themeat and introduces mechanical energy thereinto to Vquickly raise itstemperature additionally (for instance 3 to,10) suf' ciently high (atleastfabove 100 F.) to melt a large additional portion ot thetat. The:thus raised temperature will not exceed 120 F. or the coagulatingtemperature of the protein whichever is higher. Raising'the temperatureof the tissue lby conversion of mechanical energy into heat inmanipulation of the tissue provides an excellent means for the directintroduction of heat intimately and rapidly throughout the entire m-assof tissue under conditions readilyatlording close control of vthetemperature.

From the comminutor or mincer 13 the pink paste-like iluid is preferablyconducted to a holding vat or tank 14 whereby a sunicient quantity inreservoir for continuousV` operation'of the subsequent processing stepsis assured despite irregularities in the now of tissue at earlier stagesin the process.

From Ithe holding tank 14 a positive displacement pump Similarly, therightw-ard VendV wall ttl is formed'rwith a solids discharge opening 66,preferably as shown extend'- ing radially of the axis. opening 66 isdisposed inwardly of opening 64.

As shown, the conveyor element 52.11215 its i'ghtsreduced in radiustoward the right end of the apparatus to conform to a {ruste-conicalshape, and a bowl filler 68 is provided to streamline thetransitionbetween the. in v side surface `of the wall 36 and opening 66 in Vordervthat solids may be easily plowed toward the latter.

A By means ot thelgear box7tY the rotational movement of rotor 34 isimparted to the conveyor element 52.. As shown in FlGUREStbc gear box76" has its casing '72 connected `to shaft 42 (1316.2).v Within thiscasing ,'7'2wis an internal gear "74 which meshes with a plurality ofplanet gears 7d'. AInl turn the planet gears mesh with and rotate aboutthe pinion 7 S which is coaxialwith ythe casing 72 and the rotationof'rwhichfis eiected by the pulley 89 as will be hereinafter described."The `planet gears are carried `on the journals S2 which maybe part of orrigidly attached to a supporting spiderS.

Rotation of the planetgears 7,6 isaround the bearings v86 having cagesS8 and rollers l90 and tting overthe 1S may be used to drive the tissuetogether with meltedA fat to the centrifuge 16.

Centrifuge 16 is of the continuous solids discharge type wherein, in thepractice of the invention, the major part of the sOiidS, for instance,between 775 and 95% `is removed in relatively dry condition from therest of the mass and ,discharged as indicated at17. The liquid efliuentseparated in the centrifuele which contains the fat,

emulsion, water and therest of the solids is delivered therefrom at 18and may be further processed in accordance with the above-mentionedpending applicattion.

A suitable centrifuge for performing the operation of centrifuge 16 isillustrated in FIGURE 2.

As shown the rnfachinecomp'rises a frame 30 including a pair kof :spaced'aligned bearing units 32.` A rotor 3ft comprises a peripheral wall 36and a pair of spaced end Walls 38 and 40 secured thereto. The end Walls38 and j 4i? areVV integrally formed' with outwardly extending coj4axial shafts @Zand 44, respectively, each of which are formed withaxial openings. The shafts 42 and All4- are mounted to rotate within thebearing units 32, and the shaft 44 has a rightward extension as shown inFIGURE 2 terminating in a pulley `assembly rid; As shown in n,

FIGURE 1 la constant speed motor is connected thereto. The end walls 3Sand e@ carry inwardly projectingstubs' 48. and S0.

Rotatably mounted between and on the stubs 43 and 5t? is a conveyorelement 52 hav-ing helical iiightsvt and a feed opening 56 intermediateits ends.Vv `A drive shaft 58 extends axially within the openingof shaft42, is

.adapted .to rotateat a `speed different from .the speed or" shaft 42,and is secured for unitary movementwith the conveyor'elementSZ by beingkeyed to lthe, conveyor hub Lelement 60:. Y Y j As shown in FIGUREZan'axial .tecd'tube 62 supported by a rightwardly extending arm 63 isadapted to lead a feed mixture to a central position .of the` apparatuswherefrom it [isV passed ythrough the feed opening 556 into the rotor.Appropriate seals, not a part of this invention, areprovided between'the feed tube 62 and the Vconveyorerlernen. 52 to keep the feedl fromenteringthe various Abearing units.

`The leftward end Wall as shown-in FlGUREZ isformed with aliquiddi's'charge opening 6ft spaced inwardlyy from.thefoutermostfinside surtaceof the peripheral Wall d@ planet-gears 94are carried by bearings 98' which may be Y of the sameform as the'bearingszd These bearings rotate onv journals or shafts which areattached to or may be integral with kthe Vspider 162. f

Extending from the spider 1%2 is the shaft 5dV which as previouslymentioned, drives the conveyor element 52 within the rotor 34.VRotationof-the gearbox .'70 causes the planet gears94 to revolve aroundthe inside of the internal gear 96 carrying the journals lttlwith themand thus rotating the vspider 102V and the shaft 58. As a result,in theabsence of'rotation ofthe pinion 78, the shaft Sdis driven at a speeddiiering `from that offthe casing 72 bythe ratio provided in thelgearing. `In ythe present apparatuahowever, the pinion 78 isdrivenfthrough the pulley 8@ by the variable speedrnotor 19 `(FIGURE1).- It will be understood that while the speed of rotation of the rotor34 will remain constant, the speed otrotation of the conveyorY element52 may be altered by Yvarying the speed ofthe pinion 78.` Y 1 f Y Y Thepurpose of altering the relative speeds of rotation of` the rotor 34 andtheV conveyor element Y52,willbe explained with reference once again toFIGURE `2. yIt will be apparent that the duration of the'residence ofthe meat in the rotor 34 will depend uponthe vspeedvwith which itisgconveyed bythe conveyor element 52 toward the solids discharge`opening 65. Since in the apparatus otFlGURE Zither-otor Stand theconveyorjelement 52 rotatel in the same direction (clockwise. whenviewed from the rightward end) lbut at different speeds, the solids maybe plowed rightwardtoward the openingj more rapidly by increasing theV,speed of the elementSZ relative to the bowl. The latter may beaccomplished vby changing the speed ofthe pinion '73.` f Y 'Y l Meansfor providing a Variablespeed of" rotation to the pinion 78 may be thevariable speed motor 19.y A Vmotor, suitable for use as motorr19fis .an.Allispeder motor promeans of a manually Vadjustable handwh'eel. `Onesuch Alternatively, the" speed of the The linward terminus of thepinion-7S may be' altered bythe provision of a constantV speed motor asmotor 'Y 19 and by changing. thel radii of the pulley on the motorYamlthepulley.80.' ,Y s s 'Y Y' l The preferred control,

shownin FIGURE 1 .the partly defatted chopped meat or solids discharged'from the centrifuge 16 fall into the receiver 20. From receiver 20the'uid solids pass into the transition piece 21 includingk a measuringcell. From thence the solids pass, urged conveniently by a pump 22, to apoint for further processing if required or desired.

The cell inthe .transition piece 21 is conventional and comprises avpair of parallel spaced electrodes 110 (FIG- URE`4) extendingtransversely into the iluid flow. From the electrodes, respectively,leads extend in the speed control circuit 23 to the reversing relay 112.The relay 112 of conventional circuit and manufacture is such that,provided with a polarized source of current 114 as shown it will pass acurrent through the connected winding 116 of direction and intensitydependingfon the resistance measured across the probes 110. In thepresent application the winding 116 is the eld winding in the masterservo 11S of a pair of servos. The slave servo 118a has its shaftconnected directly or through appropriate gearing to the control shaftof a variable speed motor such as specified above.

A drop or increase in the conductivity of the uid between probes 110will, through the circuit disclosed, result in an increase or decreasein the speed of the motor 19 as desired.

It should be understood that circuits other than that disclosed inFIGURE4 may be substituted therefor if desired forv any reason.Electronic circuits and devices employing semiconductors may be used,for instance.

I have discovered that the conductance of the fluid between the spacedelectrodes 110 will give an accurate measure of the moisture content ofthe fluid. The moisture content is directly proportional in the ratio ofapproximately 4 to 1 to the protein content of the centrifuged meat. Inturn the protein content gives accurate inverse indication of the fatlevel content of the fluid. Hence the conductivity of the fluid acrossthe spaced electrodes is proportional to the fat level content of theuid.

Referring once again to FIGURES 1 and 2 it will be seen that inoperation should the fat level of the centrifuged meat dischargingthrough the opening 66 and into the transition piece 21 increase inconductivity indicating increased moisture, and hence decreased fatcontent, the cell in piece 21 will report to the control circuit 23 theincrease in conductivity and through the circuit there will be anappropriate adjustment in the speed of the v motor 19.

The change in speed will, acting through the gearbox 70, produce anincrease in the speed of the conveyor element 52 relative to the bowldiminishing the residence time of the mixture in the rotor 34 andcausing the solids discharge subsequently passing through the opening 66to have an increased fat content above those of the solids beforeadjustment. The increased fat level will result in a decrease in themoisture content of the solids discharge and hence a decrease inconductivity which may cause readjustmentY of the motor speed throughthe circuit 23.

Hence by the use of the centrifuge 16 having the variable speed motor 19driving the pinion 78 controlled by the circuit 23 through the cell inpiece 21, there is continuous control of the fat level content of thepartly defatted chopped meat coming from the process. It will beunderstood from reference again to FIGURE 4 that the fat level content'of the discharged solids may be changed as desired by adjustment of thereversing relay 112.

The following examples are illustrative of the effectiveness of mydevelopment.

Example 1 Into the grinder requipped with a'i" plate, were introduced22,000 pounds of primal cuts consisting of however, provides automatic yrather than manual speed regulation of pinion 7S.Y As' 45% loin cuts,30% shoulder cuts and 25% jowls. The ground cuts discharged into ajacketed tank equipped with an agitator which rotated the mass atapproximately 60 r.p.m. When, through the introduction of hot water intothe jacket, the mass reached a temperature of to F. it was transferredby means of a positive displacement pump to a Mincemaster typecomminutor. The Mincemaster Was equipped with a` plate having 8millimeter diameter openings. In passing through the Mincemaster themass increased in temperature by reason of the conversion of mechanicalenergy into heat by 3 to 5 F.

From the Mincemaster the uid comprising meat tissue and melted fatdischarged into a holding tank from which it was pumped by means of apositive displacement pump into a centrifuge of the type shown in FIGURE2. The centrifuge, equipped with a variable speed motor as motor 19 gdriving its pinion 78 enabled the operator to control the speed of theelement 52 without inuencing the speed of the rotor y34 whereby theresidence time of the fluid in the rotor 34 could be controlled.

The rst sample of the meat tissue was obtained with the speed of themotor 19 set to give a conveyor differential of 16 r.p.m. In otherWords, the speed of rotation of the element 52 was 16 r.p.m. slower thanthe speed of rotor 34. A sample discharging at 17 analyzed at 42% fatcontent, an excessive amount for the particular sausage emulsion beingproduced.

To adjust the fat content downward the speed of the motor 19 was alteredreducing the conveyor differential to approximately 11 r.p.m.Subsequently a sample discharging at 17 analyzed to the desired level of35%. Subsequent analyses on meat tissue discharging at 17 with the speedof the motor 19 unchanged showed fat contents ranging from 34% to 37%all of which were within the desirable tolerance for the productproduced.

The meat tissue recovered amounted to 9673 pounds or 44% of the totalfeed. K

Exampler 2 Into the grinder 10 of the same type used in Example 1 werefed 12,780 pounds -of primal cuts consisting of 56% loin cuts, 34%shoulder cuts and 10% jowls. The jacketed tank, Mincemaster, holdingtank, and pumps were as used in Example 1.

The rst sample of meat tissue was obtained at a setting to give adifferential of 11 r.p.m. The sample discharging at 17 analyzed 36% fatlevel content, in excess for the product produced under this example.The conveyor differential was reduced externally to 8 r.p.m. to adjustthe fat content of the meat tissue to the desired level of 30% Thebalance of the material was processed under these conditions andsubsequent analyses on the meat tissue showed fat contents of 29% and32% which were within the desired tolerance for the product produced.

The meat tissue recovered amounted to 51.14 pounds or 40% of the totalfeed.

It will be noted that in the above examples adjustment of the speed ofthe motor 19 achieved manually and not continuously. It will similarlybe understood that in using the automatic control refinement of FIGURES1 and 4 the fat content of the partly defatted chopped meat from theprocess may be continuously measured and the speed of the motor 19continuously controlled. Hence under the refinement extremely closecontrol of the fat level of the product may be achieved. Tolerancewithin 1/2 of content ot products developed from adipoise tissue, the

I preferred .applicationof the process is onmeat tissue having initialfat content Withinthe limits mentioned above.

It should also be understood that the'process as described is useful to'control the fat level of meat or fat tissue processed-at highertemperatures, eg., up to 210 F., and more particularly upto 180 Ffor 185`F.,that is,

after the protein has been coagulated; but for thegreasons brought outabove, its applicability to processing unf shall cover, by suitableexpression in the claims, the t various features of patentable noveltythat reside in thek invention.

I claim: t Y Y l. In a'process `for producing a partiallyy defatted.chopped meat product, the steps ofgrinding a mass of meat to aparticlevsize not exceeding heating .and

comminuting the ground rnass tobring it to a temperatureI in the rangelof about 100 F. to about 120 F. at which temperature a portion ofthefat in the meat has melted, introducing the heated and c omrninutedVmeat along with its melted kiat to a zone of centrifugation bounded by arotating peripheral surface, said zone having a liquid dis,- chargeopening spaced inward from the greatest radiusl of the surface and lasolids discharge opening spaced from the liquid discharge opening andcloser to the axis than theliquid discharge opening, continuouslydischarging substantially separated melted fat through said ,liquiddischarge opening, said peripheral surface enclosing a driving surfaceadapted to drive the meat at least partially dence time of solids in thezoneland thereby Vto'niaintainvthe fat contentofthe-solidsdischargeiconsistingjof.they

rneat .product Within desired lir'nits..`

2., Inv` a ,process lfor producing :a Vpartially`defattedchoppedrneatythe stepsY ofgrindingfa niass of rneatfto particlesize not-exceedingf/MQ heating 'thegroundrn'e'at to a teniperaturewithina range; Voivabout 951i` El to ,about 115 F., feedingthe heated'rn'reat'to a v.zone of-`coniniinu- .tion wherein the meat is comrninutedfto apink` homoge-l Y neous fluidy Vof pasty'consistencyiieeding the fluidina continuous strearnto a zone of, centrifugation `deiined by arotating peripheralfsurface, said zone havingia'liquid dischargekopening atyon'e endfspaced inward zfrom the greatest radius of thesurface and a solids dischargeop'en# ingf atk the opposite end andcloserto theaxis than said other opening, said zone having a driving,surface adapted to drive solids toward the solids dischargeopening,continuously discharging substantially,,separated melted fat from saidliquid discharge opening, continuously diseharg separated from the fattoward the `solidsdischarge open- Y ing, discharging the partiallyseparated meat through said t solids discharge opening, measuring thefat content of the solids discharge, and controlling the speed of thedriving y surface relative to the peripheral surface to control resi#V,ing solids through said solids'discharge opening, continu- Y ouslymeasuring a' characteristic lof theV solids discharge.

which is indicative ofthe fat content therein, and controlling therelative speed of v'the driving surfa'ceand 'the 1 peripheral surfacetocontrol residence time of the solids in the zone ofcentrifugationandtherebv to maintain the fat content of the solidsdischarge consisting Vof the chopped rneat Within desired limits.

i References Cited by theEXaminens UNITED STATES, PATENTS 1,766,033

A. LOUIS M'ONACELLP-rmary Examiner. HYMAN LORD,Examf1er. Y f

1. IN A PROCESS FOR PRODUCING A PARTIALLY DEFATTED CHOPPED MEAT PRODUCT,THE STEPS OF GRINDING A MASS OF MEAT TO A PARTICLE SIZE NOT EXCEEDING3/4", HEATING AND COMMINUTING THE GROUND MASS TO BRING IT TO ATEMPERATURE IN THE RANGE OF ABOUT 100*F. TO ABOUT 120*F. AT WHICHTEMPERATURE A PORTION OF THE FAT IN THE MEAT HAS MELTED, INTRODUCING THEHEATED AND COMMINUTED MEAT ALONG WITH ITS MELTED FAT TO A ZONE OFCENTRIFUGATION BOUNDED BY A ROTATING PERIPHERAL SURFACE, SAID ZONEHAVING A LIQUID DISCHARGE OPENING SPACED INWARD FROM THE GREATEST RADIUSOF THE SURFACE AND A SOLIDS DISCHARGE OPENING SPACED FROM THE LIQUIDDISCHARGE OPENING AND CLOSER TO THE AXIS THAN THE LIQUID DISCHARGEOPENING, CONTINUOUSLY DISCHARGING SUBSTANTIALLY SEPARATED MELTED FATTHROUGH SAID LIQUID DISCHARGE OPENING, SAID PERIPHERAL SURFACE ENCLOSINGA DRIVING SURFACE ADAPTED TO DRIVE THE MEAT AT LEAST PARTIALLY SEPARATEDFROM THE FAT TOWARD THE SOLIDS DISCHARGE OPENING, DISCHARGING THEPARTIALLY SEPARATED MEAT THROUGH SAID SOLIDS DISCHARGE OPENING,MEASURING THE FAT CONTENT OF THE